Description
This Hawaiian Pineapple Cake is a moist and flavorful dessert combining the sweetness of crushed pineapple with a tender crumb and a rich cream cheese frosting. Perfect for gatherings and celebrations, this easy-to-make cake delivers a tropical twist that delights with every bite.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 (20-ounce) can crushed pineapple in juice (undrained)
- 1 cup chopped nuts (optional)
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
- Coconut or additional nuts for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix Cake Batter: In a large bowl, combine the all-purpose flour, sugar, eggs, baking soda, vanilla extract, a pinch of salt, and the undrained crushed pineapple. Mix all ingredients thoroughly until well incorporated.
- Add Nuts (Optional): Gently fold in the chopped nuts if you choose to include them. This adds a nice texture to the cake.
- Bake the Cake: Pour the batter evenly into the prepared pan. Place it in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare Frosting: While the cake is baking, beat together the softened butter, cream cheese, and vanilla extract until smooth and creamy. Gradually add the confectioners’ sugar and mix until the frosting reaches a spreadable consistency.
- Frost the Cake: When the cake is out of the oven and still warm, spread the cream cheese frosting evenly over the top. You can garnish with shredded coconut or additional nuts for a decorative touch.
- Cool and Serve: Allow the cake to cool completely before slicing to ensure clean cuts. Serve and enjoy this moist, tropical treat.
Notes
- If you prefer a nut-free cake, simply omit the nuts from the recipe.
- Use fresh cream cheese and butter at room temperature for the smoothest frosting texture.
- For a more tropical flavor, garnish with toasted coconut flakes.
- Make sure not to overmix the batter to maintain a tender crumb.
- This cake can be stored in the refrigerator for up to 3 days, tightly covered.
